Sweet Potato Salad with Rosemary & Thyme Croutons

Rosemary & Thyme Focaccia
Rosemary & Thyme Focaccia


  • 1 Medium Sweet potato, coarsely chopped
  • 2 Small Yukon Potatoes, coarsely chopped
  • 1 Leek, sliced to ¼ inch pieces
  • 1 Sprig Sage, finely chopped
  • 2 Tbsp. Olive Oil, divided
  • 1 Tbsp. Red Wine Vinegar
  • 1 tsp. Dijon Mustard
  • Sea Salt
  • Pepper
  • 1/4 C. Shaved Pecorino
  • ½ Loaf Canyon Bakehouse Rosemary & Thyme Focaccia Bread, cubed


  1. Preheat the oven to 375 degrees and prepare two baking sheets with parchment paper.
  2. In a mixing bowl, toss the chopped sweet potato, Yukon potato and leek with 1 Tbsp. olive oil and chopped sage. Season with salt and pepper.
  3. Spread the dressed and seasoned vegetables onto a prepared baking sheet. Bake on the upper oven rack for 20 minutes, or until just tender. Allow to cool slightly.
  4. Spread the cubed focaccia onto the other prepared baking sheet and bake on the lower oven rack for 10 minutes, until just golden and crisp. Allow to cool.
  5. In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard with salt and pepper, to taste. Dress the roasted vegetables.
  6. Toss the dressed vegetables with the croutons and divide among two medium salad bowls. Garnish with shaved pecorino to serve.